Description
Asian Chicken Meatballs are flavorful bites made from ground chicken mixed with ingredients like garlic, ginger, and green onions, then coated in a sweet and savory glaze. They’re perfect as an appetizer or served over rice for a main course.
Ingredients
Units
Scale
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 4 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 large egg
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
For the Glaze:
- 1/3 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1/4 cup honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch mixed with 2 teaspoons water
Instructions
- Prepare the Meatballs:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, green onions, garlic, ginger, egg, sesame oil, soy sauce, and salt. Mix until well combined.
- Shape the mixture into approximately 24 meatballs and place them on the prepared baking sheet.
- Bake:
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned.
- Prepare the Glaze:
- While the meatballs are baking, whisk together the soy sauce, rice vinegar, garlic, honey, and sesame oil in a small saucepan.
- Bring the mixture to a boil over medium heat.
- Add the cornstarch slurry (cornstarch mixed with water) to the saucepan, whisking continuously until the sauce thickens. Once thickened, reduce the heat to low and keep warm.
- Glaze the Meatballs:
- Once the meatballs are done, remove them from the oven and transfer them to a large bowl.
- Pour the glaze over the meatballs and gently toss to ensure each meatball is evenly coated.
- Serve:
- Garnish with additional chopped green onions and sesame seeds if desired.
- Serve the glazed meatballs over steamed rice or as an appetizer with toothpicks.
Notes
- For a spicier version, consider adding a teaspoon of sriracha or chili garlic sauce to the glaze.
- These meatballs can be made ahead and frozen. To reheat, bake in a preheated oven at 400°F (200°C) for 10-15 minutes, or until warmed through.